Directions:
- Soak sun dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.
- In a food processor, purée red peppers, sun-dried tomatoes, garlic, cumin, lemon juice and scallions. Purée until smooth and well blended.
- Add neufchâtel cream cheese and purée again, adding enough of the tomato-soaking liquid to thin and reach desired consistency.
- Scrape down the sides occassionaly.
- Blend until smooth.
- Add salt, pepper and Frank's® Hot Sauce to taste.
- Blend and taste. Adjust seasonings adding more garlic, cuming and/or lemon juice if needed.
- Transfer to a bowl. Cover and refrigerate for 24 hours.
- Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.65 Kcal (1095 kJ) | ||
| Calories from fat | 89.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 42.07mg | 14% | |
| Sodium | 86.8mg | 4% | |
| Potassium | 306.93mg | 7% | |
| Total Carbs | 6.1g | 2% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.1mg | 17% | |
| Calcium | 108mg | 11% | |
| Amount Per 100 g | |||
| Calories | 716.36 Kcal (2999 kJ) | ||
| Calories from fat | 244.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.22g | 15% | |
|---|---|---|---|
| Cholesterol | 115.18mg | 14% | |
| Sodium | 237.63mg | 4% | |
| Potassium | 840.31mg | 7% | |
| Total Carbs | 16.71g | 2% | |
| Sugars | 11.23g | 16% | |
| Dietary Fiber | 3.13g | 5% | |
| Protein | 5.82g | 4% | |
| Vitamin C | 23.1mg | 14% | |
| Vitamin A | 1.2mg | 14% | |
| Iron | 8.6mg | 17% | |
| Calcium | 295.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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